If you love crispy, golden breakfast hash with just the right mix of sweet and savory, this one’s for you.
It’s hearty, cozy, and a little bit fancy without being fussy.
We’re using shredded pumpkin and sweet potato with red onions for flavor and texture, and then topping it all off with runny, crispy-edged fried eggs.
It’s the kind of breakfast that makes you feel like you’ve got your life together—even if it’s just for a moment.
What You’ll Need
- 2 cups shredded pumpkin (fresh or pre-shredded)
- 1 ½ cups shredded sweet potato (peeled)
- 1 medium red onion, thinly sliced
- 3 tablespoons olive oil (divided)
- 1 teaspoon sea salt
- ½ teaspoon black pepper
- ½ teaspoon smoked paprika
- 4 large eggs
- Fresh parsley, chopped (optional, for garnish)
Why I Love This Recipe
This is one of my favorite ways to use up fall veggies—and it works year-round too. The pumpkin gives it a mild sweetness, the sweet potato adds richness, and the red onion caramelizes beautifully for big flavor. I love that it’s:
- Crispy on the outside, soft in the middle
- Perfect with a runny egg
- Easy to make in one pan
- Naturally gluten-free and vegetarian
- Made with simple, fresh ingredients
Servings and Time
Servings: 2
Cook Time: 25 minutes
Prep Time: 10 minutes
Total Time: 35 minutes
Macros (Per Serving, Approx.)
- Calories: 310
- Protein: 10g
- Carbs: 26g
- Fat: 20g
- Fiber: 5g
- Sugar: 7g
Why This Recipe Works (Quick Science)
Shredded pumpkin and sweet potato cook fast and get super crispy when spread in a single layer. Red onions add moisture and caramelize, enhancing the natural sweetness. Cooking the hash first, then cracking in eggs, lets the eggs steam-set while the bottom gets crispy. The balance of fat and starch makes it deeply satisfying.
Common Mistakes
- Too much in the pan: Don’t overcrowd—spread it out so the veggies crisp, not steam.
- Undercooking onions: Let them get soft and golden for the best flavor.
- High heat too soon: Medium heat helps control browning and avoids burning.
- Skipping the flip: Tossing or flipping halfway gives even crispiness.
- Breaking the yolks: Crack the eggs gently right into little “nests” in the hash.
What to Serve With
- Sliced avocado or guacamole
- Toasted sourdough
- Hot sauce or chili crisp
- Fresh fruit or a green salad
- Crumbled feta or goat cheese
FAQ
Can I use canned pumpkin?
No, it’s too wet. You need fresh shredded pumpkin or pre-shredded from the store.
Can I make it vegan?
Yes—just skip the eggs or use a plant-based alternative like Just Egg.
Can I add meat?
Sure! Cook some chopped bacon or sausage first, remove, then cook the hash in the fat.
Can I use butternut squash?
Totally—shredded butternut squash works great instead of pumpkin.
Pro Tips
- Squeeze out excess moisture from shredded veggies with a paper towel before cooking.
- Use a nonstick or well-seasoned cast iron pan for max crispiness.
- Crack eggs into a small bowl first, then gently pour into the pan for clean yolks.
- Don’t stir too much—let the hash sit so it gets golden.
- Add a sprinkle of cheese right before adding eggs if you like it cheesy.
Tools You’ll Need
- Box grater or food processor with shred blade
- Cast iron or non-stick skillet
- Wooden spatula
- Mixing bowl
- Measuring spoons
- Small bowl for cracking eggs
Substitutions & Variations
- Pumpkin: Use butternut squash or carrot instead
- Sweet potato: Try regular potato for a more classic hash
- Spices: Add cumin or chili powder for a smoky kick
- Eggs: Try poached or scrambled eggs on top
- Add-ins: Bell peppers, kale, or even cooked lentils
Make Ahead Tips
- You can shred the veggies up to 2 days ahead and store them in an airtight container in the fridge
- Slice the onions ahead of time too
- Reheat leftovers in a hot skillet for a few minutes to bring back the crisp
How to Make Crispy Pumpkin Hash with Fried Eggs
Step 1: Prep the Veggies
In a large mixing bowl, combine 2 cups shredded pumpkin, 1 ½ cups shredded sweet potato, and 1 medium red onion thinly sliced. Pat dry with a paper towel to remove any extra moisture.
Step 2: Season the Mixture
Drizzle 2 tablespoons olive oil over the veggie mix. Add 1 teaspoon sea salt, ½ teaspoon black pepper, and ½ teaspoon smoked paprika. Toss everything well to coat.
Step 3: Cook the Hash
Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the veggie mixture and press it down flat. Let it cook undisturbed for 5–7 minutes. Then flip or toss and cook another 5–7 minutes until crispy and golden.
Step 4: Add the Eggs
Make 4 little wells in the hash. Crack 4 large eggs into each well. Cover the pan and cook 3–5 minutes, or until the whites are set but the yolks are still runny.
Step 5: Garnish and Serve
Remove from heat. Sprinkle chopped parsley on top and season the eggs with a little salt and pepper. Serve straight from the pan.
Leftovers & Storage
- Store leftovers in an airtight container in the fridge for up to 3 days
- Reheat in a skillet over medium heat to bring back the crispy texture
- If storing with eggs, know that yolks will firm up when reheated
Let’s Make It!
This hash is easy, cozy, and full of flavor. Once you’ve tried it, you’ll want to keep it in your breakfast (or dinner) rotation all year long. If you give it a go, leave a comment and let me know how it turned out or if you have any questions. I’d love to hear from you!